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Grandma's Korean Bulgogi Tacos

These bulgogi tacos have it all! They are salty, sweet and spicy with Korean BBQ bulgogi, crunchy water chestnuts and chewy brown rice all topped with bibimbap sauce! These are a healthier taco, served on a lettuce cup instead of a tortilla. Enjoy!
Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins
Course Main Course
Cuisine Korean
Servings 4 people


  • cups sliced cooked bulgogi
  • 1 cup brown rice (measured when dry), cooked on the stove or in a rice cooker to your desired texture
  • 8 oz canned water chestnuts in water, drained and diced
  • 1 head lettuce (I love butter lettuce) with the leaves separated, rinsed and patted dry
  • 5 Tbsp bibimbap sauce (or your sauce of choice)


  • Grill or pan fry the marinated bulgogi. See post above for recipe suggestions for marinade ingredients and cooking times.
    Cook the rice on the stove or in a rice cooker to your desired texture.
    Drain and dice the water chestnuts and put them in a bowl.
  • To assembly your bulgogi tacos, take one lettuce cup in your hand.
    Add a generous spoon of brown rice, a sprinkle of water chestnuts and a generous portion of your bulgogi. Add a bit of bibimbap sauce (or any spicy sauce of your choice) and enjoy!
  • If you have leftovers, put everything in separate air tight containers in the fridge. Reheat the rice and bulgogi in the microwave and assemble more delicious tacos!
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